Thursday, May 31, 2012

Farm fresh eggs have been getting a lot of press lately. And all the buzz is not for naught.
The simple pleasure of eating a fresh egg is distinctly different from eating one from a store. The charmingly bumpy shapes, the pleasing range of hues from lavender to pale blue to snow white, all point to a mor...

Thursday, May 10, 2012

Every Mom loves salad. And kids of all ages love pizza.
I’m thinking it’s the perfect union for a simple Mother’s Day meal. Kids and Dads can have a farm to table adventure preparing this one.
Mom will admire their efforts and taste the difference.
12016...

Farm to Market to Table & How to be Better Informed

photo via 92Y, NYC

Farm to table thought leader, Dan Barber joins food writer/editor/critic Ruth Reichl in convo with James Beard award winning author, Michael Ruhlman. They’ll be dishing about where our food comes from, how it’s marketed, what is actually good for us and how to be more informed consumers.

NOT Too Early to Plan for August

Whether you want to expand your culinary expertise, experience the pleasure of harvesting your own organic fruits and veggies, unpack the complexities of our global food system, or connect to our ancient food tradition, there is something for everybody at the Hazon Food Conference.

The Kids’ Food Conference, specially designed for young foodies ages 5-12, makes it perfect for the whole family!

Use code MATZAH100 before April 14th to get $100 off each adult registration, or code FIRSTFRUITS75 before Shavuot, June 2nd to get $75 off each adult registration.

King Solomon’s Table with Joan Nathan

Joan Nathan, James Beard Award winning author and authority on global Jewish foods, will join Mark Russ Federman (Russ and Daughters, NYC) in conversation about Nathan’s just published cookbook, King Solomon’s Table.

This anthology of over 170 recipes spans the millennia and the globe with both classics and new riffs on traditions. This remarkable collection takes the reader and home cook from India to France, Italy to Mexico, through the Middle East and North America with historical details, personal histories and mouth watering recipes.

Hummus! The Movie

Three restauranteurs express their passion for this super food and ancient staple of the Middle East in HUMMUS! THE MOVIE, winner of 10 international film awards.

Hummus! The Movie is a Jerusalem University film that incorporates everything from the Guinness World Record for “The World’s Largest Serving of Hummus,” to a French Benedictine Monk of a mission to find the world’s tastiest chickpeas, to a hip hop musician convinced of the geopolitical power of the meal in a masterful compilation that has won 10 international film awards.

Schoolhouse Offers Vegetarian Dinner Series for 5th Year

Owner, Chef Time LaBant sources from area farms and wows his guests with big flavors derived from ingredients that are grown by his neighbors. Diners are known to travel far to arrive at this charming spot along the Norwalk River. We wait for this all year!

The Flavor of Jewish Life; a JDC Symposium

The Annual JDCSymposium explores some of the most challenging global regions for Jews around the world. Visit compelling moments of Jewish history in the DP Camps, trace your own roots with JDC, and explore the intertwining of Jewish food and culture today.

6:30-7:30 pm | The Flavor of Jewish Life: an exploration of cooking, culture and community

Join Danielle Rehfeld, star chef and founder of The Inherited Plate, in conversation with Liz Rueven (that’s me!) of Kosher Like Me, and Amir Shaviv, JDC expert on global Jewish life today, about Jewish food and life in far-flung regions from Iran to Hungary to Belarus.

Join us! Vegetarian Autumn Harvest Dinner in CT

Join us for an elevated farm to table dining experience in a charming industrial space to celebrate fall, support CT NOFA, and dine on cutting edge vegetarian cuisine showcasing the season’s bounty. This elegant vegetarian feast features fall vegetables proudly grown by CT NOFA farmers and cocktails crafted with small batch local spirits and seasonal ingredients.

Let’s Talk About Pickles (Make & Taste too)

followed by a do-it-yourself home pickling demonstration and a tasting of the best of New York’s pickles, sauerkrauts and other fermented treats.

Thursday, October 20, 2016 at 6:30 PM

The Temple Emanu-El Skirball Center, NYC

free to members, $25.00 non-members

Join Sandor Katz, James Beard Award Winner for THE ART OF FERMENTATION in convo with Chef Robert Schaefer founder of Divine Brine Foods and Rob Eshman, author of the Foodaism blog and the editor-in-chief and publisher of Tribe Media.

The Big Chocolate Show comes to The Big Apple

If chocolate is your passion, get ready for the largest chocolate salon to hit NYC at The Big Chocolate Show .

October 8 & 9, 2016

269 Eleventh Ave. between 27/28th Streets in Chelsea, NYC

Meet the makers of some of the most exquisite chocolates from around the world. Roam, taste and learn from artisans, chefs and pastry makers from Europe, North and South America.

Register in advancefor ticketed tasting classes so you won’t miss out on learning how to pair chocolate with sparkling wine or how to taste and rate chocolate like a pro. There are a wide array of classes and demos to chose from.

The Gefilte Manifesto: Book Launch & Talk

Photo: Lauren Volo

Jeffrey Yoskowitz and Liz Alpern, authors of the inspired cookbook THE GEFILTE MANIFESTO: NEW RECIPES FOR OLD WORLD JEWISH FOODS, join Leah Koenig, author of MODERN JEWISH COOKING, in conversation as they launch their manifesto’s release.

Vegetarian Korean Home Cooking Class

Students will learn how to make meat-free Korean food, incorporating basic elements of Korean cooking such as seasonal vegetables and ingredients from the land and the sea. You’ll work with fermented sauces and learn concepts of balanced flavors. An overview of pantry items that are fundamental to Korean cooking will be discussed including soy sauce, fermented soy bean paste and spicy chili paste.

Can you Resist this Chocolate Fest?

Culinary historian and chocolate expert, Alexandra Leaf, has added new exhibitors including some with cheese, tea and wine pairings. This is a decadent and delicious way to explore some of the best chocolate makers in NYC.

For more info, including a partial list of exhibitors and to purchase tix click here.

Kim Kushner at DeGustibus, NYC

Join cookbook author and cooking instructor, Kim Kushner, as she demonstrates her exciting perspective on the new kosher cuisine. There will be ample samples to nosh at this event.

Gather the Fire Masters

Everything you ever wanted to know about BBQ is the drool-worthy theme of the eve as you fire up for outdoor cooking season.

Learn history, techniques and nosh a little too, at this talk with Francine Segan and acclaimed pit master, Warren Norstein. Norstein is ” a Jewish kid from Brooklyn who went from cooking at Bouley to earning rave reviews from The New York Times for his BBQ.”

Baladino Performs Sephardic & Ladino Music

Baladino, a folk band with members from Berlin and Tel Aviv, will perform authentic Sephardic and Ladino melodies during Global Sunday at the JCC Manhattan. Don’t miss this rare opportunity to catch their performance in NYC!

An intimate reception with the performers, including Sephardic nibbles, will follow the performance.

Food Trends: What’s Happening & What’s Next?

Explore today’s tastiest and most interesting food trends with six times food author, Francine Segan. Tastehighlights from the Fancy Food Show, learn what’s cooking at gourmet spots, restos, and on the streets around NYC and beyond.

Celebrate New Year’s at Hazon Food Conference

Join thinkers and doers in the Jewish food movement to explore new angles on food and our changing environment. Learn alongside passionate experts, growers, rabbis, writers and cooks, as you delve deeply into how to positively impact the future of our sustainable food systems.

Celebrate New Year’s Eve with over 200 new friends at this annual conference/retreat. All meals are included and are kosher.

by Chloe, Vegan Chef, at DeGustibus

Chef-Partner of her restaurant, by CHLOE, and the first veganchef to win a television competition on the Food Network’s Cupcake Wars, CHLOE COSCARELLI will bring her deliciously satisfying vegan and plant-based dishes to De Gustibus , NYCfor a demo and generous tasting.

Vegetarian Indian Home Cooking Talk

Madhur Jaffrey, veteran food writer (40 years plus!) and seven-time James Beard Award winning author, will speak with Karen Page about the vibrant, vegetable and grain based foods in her newly released and much anticipated cookbook.

Join the conversation and learn more about VEGETARIAN INDIA: A JOURNEY THROUGH THE BEST OF INDIAN HOME COOKING.

Deli Man Screening & Lunch

Filmmaker Erik Greenberg Anjou will introduce the screening of his latest documentary, Deli Man, followed by a moderated Q&A with Gabriella Gershenson, the food features editor at Every Day with Rachael Ray magazine.

A deli lunch catered by Katz’s, 2nd Ave Deli (kosher) and Mile End will be served.

Learn & Nosh with Head Chef from Pomegranate

Isaac Bernstein, Chef and Culinary Director at Pomegranate Supermarket, the largest premier kosher market in the USA, will demo, prepare and share tips and tastes from his most popular dishes. We’ll be there! Let us know if you can join us.

Michael Solomonov’s Israeli Cuisine

Michael Solomonov, Chef/Owner of Zahav Restaurant in Philly, showcases the many influences on Israeli cuisine while highlighting seasonal and local ingredients. Catch this James Beard Award winning chef in convo with Frank Bruni and stay for his book signing as he discusses his newly released cookbook, ZAHAV: A WORLD OF ISRAELI COOKING.

Grass Roots Farm Dinner

This farm to table dinner highlights the most creative chefs and producers in Fairfield County, CT.

Among the non-meat options will be local cheeses, roasted golden beet gazpacho, whole grain salad and a vegetarian main course of roasted portobellas stuffed with quinoa and other farm fresh goodies (PLEASE specify “vegetarian” when purchasing tix).

Jewish Cooking Today

Join Adam Sachs, editor-in-chief of Saveur Magazine, in conversation with cookbook authors Kim Kushner (The New Kosher) and Max and Eli Sussman (Classic Recipes for Modern People). They’ll be shmoozing about what Jewish cooking is today, how it has evolved, and how we express ourselves through our food.

Chop Hunger on the UWS

You are invited to join an exciting evening featuring celebrity chefs and cookbook authors as they compete in a cooking challenge inspired by the hardships that MASBIA soup kitchens has experienced in its ongoing mission to feel New York’s hungriest.

Moss Cafe Hosts First Supper Club

A six course tasting menuwill be served to guests around a communal table as each course is introduced by the Moss team. Expect to be wow’ed and inspired as you meet new friends and share the highlights of New England’s mid-summer harvest.

Moss Cafe, a farm to table cafe and espresso bar, is strictly kosher. It is locatedin Riverdale (Bronx), NY.

Attention Cheese Lovers

Cheese enthusiasts will visit three of the most exciting spots to taste and buy cheese in NYC. Chef Russell Mosswill guide you to Murray’s, Di Palo’s and Saxelby where you’ll sample, learn how cheeses are made, better understand how to serve and present, and finally, pair cheeses with food and wines.

Buy Local & Cook Seasonal- How To’s

Make the most of your farmers’ market purchases and CSA shares by brushing up on your cooking skills and learning loads of new ideas at these bootcamps with JUST FOOD at Whole Foods Culinary Center, NYC:

4/2/15 from 7-9 PM: Fermentation 101 & dinner

4/9/15 from 7-9 PM: Make your own jams and jellies & dinner

4/16 from 7-9 PM: The herbal pantry & dinner

4/25 from 11 AM- 3 PM: Culinary strategies and Improv & dinner

Classes are all vegetarian (some kosher friendly fish may be served) and intensivehands on/demos.

Attention Champagne Lovers

This is a fascinating introduction to Jean Michel Carte Blanche Brut, one of the most complex and difficult champagnes to produce.

Learn the proper tasting protocol as you explore France’s firstorganic, koshermevushal champagne. What makes this champagne different from all the others? Learn all about it and taste with Oumy Diaw, the first and only official Champagne Sommelier.

Nosh & Sip Extravaganza

Metropolitan Pavilion; 125 West 18th St. between 6th and 7th Avenues, NYC

Over 25 food and dessert vendors join 40 vintners to strut their stuff and offer generous noshes and sips at this annual kosher foodies’ playground. This event sells out quickly so buy your tix in advance.

A Taste of Mexico in CT Cooking Class

Kick off 2015 by learning to whip up Mexican specialties from an expert. Get ready to taste and learn about Mexican cocktails, the most classic POBLANO chile sauce, unexpected twists on guacamole and more.

This demo and tasting will be taught by Shelley Wiseman, cookbook author, food writer, and chef who spent 12 years at Gourmet. She has worked for Fine Cooking Magazine and many other publications and is currently inspiring enthusiastic cooks at the Farm Cooking School in Stockton, NJ.

Lighting the way at DeGustibus Cooking School

The Candle Cafe, Candle 79and Candle West team, NYC, will present a cooking demo with tips and tastes from their 20 plus years of creating vegan dishes to loyal customers. Celebrating seasonal produce, local growers, family traditions and plant based meals has been their consistent mantra.

Pop- Up Shabbat Dinner- The DarJewling LTD

Pop-Up Shabbat Dinner: The DarJewling Ltd.- a quirky, colorful and proud celebration of the ancient and proud Indian Jewish community.

Chef Anna Roywill be at the stove, preparing a flavorful and aromatic dinner of steaming rice, dal and much more.

Gin based cocktails infused with the spirit of the tea and spice markets are on the menu. Expect to fall in love with the sounds of North India as Eric Fraser and his trio fill the room with tunes on the classical bansuri flute and tabla.

Note: Vegetarian selections will be offered. This is not a kosher event.

Enlightened Hanukkah Cooking Class

Jennifer Abadi, author of A Fistful of Lentils, will show you how to maintain the spirit and tradition of Hanukkah with her fresh, modern take on conventional recipes using lighter, healthier ingredients.

Here are some of the delicious dishes you will make with this Sephardic and Middle Eastern food expert:

Insights into Israeli Cuisine via the Experts

Israeli cuisine is finally on the tip of Americans’ tongues and they love it! Join Chefs Joan Nathan,Lior Lev Sercarz and Michael Solomonov in conversation with filmmaker, Roger Sherman, as they explore all of the delicious facets of the Israeli food scene.

Roger Sherman, award winning director of the upcoming PBS series, The Search for Israeli Cuisine– A Portrait of the Israeli People ToldThrough Food, will show preview film clips.

Five Boroughs Food Talk: Jewish Food

Five Boroughs Food Talkis a series that explores trends, makers and influencers impacting New York’s distinctive food scene.

Join Gabriella Gershenson, food features editor at Every Day with Rachel Ray magazine as she dishes with a panel of special guests, all of whom are working to “preserve and advance the art of Jewish food“.

Plenty More with Ottolenghi

Grab tix to join Yotam Ottolenghi, London based, Israeli born culinary superstar, for book-signing and an afternoon of savory stories. He’ll be dishing about his latest cookbook, Plenty More, and we can’t wait to see what’s new!

This 92Y event will sell out quickly so don’t be pokey about this one.

Ready Set Grill and Taste!

The heat is on at the First Annual Southern New England Kosher BBQcompetition!

After months of recipe testing, more than 20 teams will finally fire up their individual grills to smoke brisket, chili, chicken and ribs. Come taste and vote!

This is a family event with plenty of fun for the kiddos. While the blind judging happens behind closed kiddush room doors, celebrity judges will be there to taste and shmooze with the crowd. You never know who you may meet!

Learn to Make Your Own Pita Bread and More

Start by learning how to make airy whole wheat pita by hand and then move on to some of the quintessential fillings you’ve always loved. Recipes are all vegan/pareve (except for one which includes optional dairy).

You’ll learn many classic Middle Eastern salads and dishes in addition to new versions of old favorites like Israeli style hummus with ful medames (cooked, mashed and seasoned fava beans) and pan fried falafel. How ’bout a pita fattoush salad with dates, hazelnuts and optional feta?

All salads and dips in this class are meant to be paired with your handmade pita pockets.

EatWith Einat Admony at her Home

EatWith, the global community that pairs diners seeking authentic adventures with hosts in their own homes, is offering brunch at Einat Admony‘s place. You love her food at Balaboostaand Bar Bolonat in NYC; imagine what her Yeminite via Tel Aviv influenced brunch from her home kitchen will taste like!

Taste of Jewish Culture- A NY Street Fair

A line -up of New York’s best providers of Jewish inspired foods will be offering their delicious eats along Madison Ave. Seek out favorites that you’ve read about here: Breads Bakery, NY Shuk, Gefilteria and Taim, among others.

David Lebovitz with Amanda Hesser

Join renowned Paris-based food blogger and chef David Lebovitz for a rare New York appearance. He’ll share stories of his new French life that reveal the quirks, trials, beauty and joys of living—and cooking—in the culinary capital of the world. These stories, as well as 100 sweet and savory recipes reflecting the way modern Parisians eat today, are collected in his new book, My Paris Kitchen.

Culinary Boot Camp for Kosher Cooks

Have you been ready to up your game but haven’t found the kosher kitchen that offers classes for you? Ready to stop burning meals and learn the basics?

The Culinary Boot Camp at The Center for Kosher Culinary Arts is for both types of home cooks. Over the course of 15 hours of intensive instruction students will learn knife skills, basic cooking methods for chicken, meat and fish, plating and presentation and a range of other essential techniques and skills.

This five week intensive begins on April 29 and meets on the next four Tuesday nights. Click here for more info and to register.

The Center For Kosher Culinary Arts

Persian Passover at City Grit

Leave it to City Grit to invite Louisa Shafia, Persian chef and cookbook author of The New Persian Kitchen, to woman the stove on the third night of Passover. By then, you may be up for a little adventure away from your own kitchen, I know…

You’ll be feasting on plenty of vegetarian options which include jeweled rices, aromatic stews and plenty more from her magnificent new book.

City Grit, NYC

When: Wednesday, April 16th at 7:30 pmWhere: 38 Prince (between Mott and Mulberry)Price: $85 for one with 1 cookbook, $155 for two with 1 cookbook

Learn to Host a Passover Seder like a Pro

Learn how to assemble a Seder plate and what the edibles symbols mean while General Manager, Beth Lieberman, walks you through the best kosher wine choices for the occasion.

Chef David Mawhinney will spark your creativity with hands on demos teaching how to make barbecued brisket, a new riff on haroset and a tempting (yes) bitter herb salad. Other side dishes and plenty of tasting are a sure thing.

Kosher Food and Wine Experience, NYC

New York’s premier showcase for Kosher food and wine at Pier 60, Chelsea Piers, has rented a luxury yacht JUST for highlighting and tasting desserts, desert wines and making l’chaim at the mixology bar. Don’t forget to start the fun by noshing inside first. Trust me, you won’t walk away hungry!

The party will be bigger than ever this year. Tix sell out and will not be sold at the door.

Click hereto read about the Haven’s Kitchen class I attended and why I loved it.

Are you up for a Dinner Adventure?

Are you up for a dining adventure with new friends and expert hosts in their Brooklyn home? That’s what EatWith is all about!

Join NY Shukowners, Leetal and Ron Arazi, as they host a Middle Eastern and North African inspired dinner. There will be plenty of veg friendly choices in this multi-course meal. Hand rolled cous cous? That’s just one of their expertise.

Host a Brunch without Cooking

Ready for a new kind of dining adventure?

EatWith offers unique opportunities to join like-minded eaters in hosts’ homes to share delicious eats and conversation with new friends.

How ’bout hosting a brunch while this professional chef whips up a Mediterranean inspired, organic and vegetarian spread of Shakshukah topped with cilantro tehini espuma? Add fresh salads and whole grain breads straight from the oven.

Hazon Food Conference

Hazon Food Conference

December 29, 2013- January 1, 2014

Isabella Freedman Jewish Retreat Center in Falls River, CT

Join thinkers and doers of the Jewish Food Movement for 4 inspiring days of lectures, discussions and new friends, expert cooking demos, a Rockin’ New Year’s Eve party, and thoughtfully prepared, delicious and kosher food.

Want to Learn More about Vegan Cooking?

This is a great primer for the holidays!

Carissa Dellicicchi, co-owner and head chef at The Stand, will be teaching how to make 4 courses, including dessert. Come to the class ready to eat an array of delicious organic vegan food and take home all recipes.

All recipes will be vegan and gluten free. Kosher keepers: vegan means parve and that’s a great thing.

Balaboosta: a Talk and Nosh

Einat Admony, Chef-Owner of the wildly popular NYC restaurants Balaboostaand Taim, will join NY TIMES food writer, Julia Moskin, in conversation about all things Israeli and Mediterranean inspired. This well timed event coincides with the release of Admony’s first cookbook. Tastings and conversation are sure to thrill.

Cookbook Author, Mollie Katzen with Julia Moskin

Mollie Katzen, author of the much adored THE MOOSEWOOD COOKBOOK, shed new light on the way a generation of Americans thought about vegetarian cooking. She’s doing it again with her new book, THE HEART OF THE PLATE.

Come hear her thoughts as she chats with NY Times food writer, Julia Moskin.

The Art and Technique of Homemade Tofu

The Natural Gourmet Institute, NYC, is offering a demo and cooking class that explores the many possibilities of tofu. Begin by preparing homemade tofu and taste its superior nutty flavor. Recipes will include a range of dishes (all are vegan except for one) including tofu steaks with black beans and mango salsa, and Lemon Tofu Cheesecake “Angelica’s Kitchen Style”.

Haven’s Kitchen Celebrates Rosh Hashanah

Haven’s Kitchen, NYC, celebrates the New Year with Ron and Leetal of NYshuk cooking and sharing Sephardic culinary traditions.

They’ll be preparing a fully kosher, Middle Eastern feast for this wine-paired dinner. Luscious dishes like Matbucha and Tanzeya will follow cocktails and canapes that kick off the celebration in the teaching kitchen. Move upstairs to the event space and join a party of 30 lucky guests.

Wednesday September 4 @7 PM

Click here for more info and to reserve your seats. Hurry, as these tickets will go fast!

Challah in the City

Join other enthusiastic bakers and learn to bake challah from a NYC pastry chef at one of EatWith‘s first NYC events. You’ll join Rinat in her home, learn the in’s and out’s of challah baking, and toast the start of the weekend with a goblet or two of chilled white.

WHAT IS EATWITH ALL ABOUT?

“EatWith is a global community that invites people to dine in homes around the world. Guests can connect with amazing hosts, share stories and unforgettable experiences, and enjoy delicious homemade cuisine.”

Dinner in the Field at White Gate Farm

White Gate Farm presents their final Dinners At the Farm highlighting the bounty of this 100 acre organic farm in Lyme, CT. Dine in the field (yes, there are tables and chairs) and share the pleasure of eating fabulous dishes using ingredients that were picked earlier that day. Communal tables encourage making new friends.

Vegetarian meals are available ONLY if requested upon registration. Wine is included.

If you haven’t attended one of these celebrations, now is the season. It is truly unforgettable!

August 1,2,4 ; $150. pp

Learn more about White Gate Farm’s year round farm stand, cooking classes and other offerings here.

Veggie Tales at City Grit, NYC

I’ve waited for this one and it’s finally here! CITY GRIT is presenting an all vegetarian menu featuring the season’s best produce from the Greenmarket. Imagine tender new potatoes, fresh English peas, Sweet Berry Farm’s strawberries. Those are merely hints.

Ambler Farm Dinner in the Garden

Ambler Farm, Wilton, CT celebrates the beginning of summer on June 15 with Dinner in the Garden.

This one is perfect for vegetarians and anyone KLM!

The talented Maria Munoz del Castillo, Bistro du Soleil, will be cooking up a four course dinner with mostly veg appetizers and poached salmon entree (choice). Many ingredients will be harvested from the farm.

cocktails and wine

tunes

4 course dinner

al fresco joy!

$95 for members; $110 for non-members.

Click HERE to see menu and to register. Don’t wait, though. This will sell out quickly.

Real Food Real Farmers Real Westport

The season is here!

Westport Farmers’ Market opensThursday, May 23 with 30 plus vendors and a weekly rotation of local chefs sharing tastes and tips.

Dishcrawl Old Greenwich; VEG option!

$45 buys you a tix to join other foodies, check out four outstanding local restaurants in one evening, and enjoy the surprises waiting for you. You’ll find out where you start by e-mail, 48 hours before.

Hunger in the U. S. A.?

Buy Tickets Now to A Place at the Table on Sun April 28 at 4 pm at Westport Town Hall

This film takes viewers inside the lives of three people struggling with hunger in America. A panel discussion featuring Chef and CEO / President of WholesomeWave Michel Nischan will be held after the screening.

Not Just Another Food Conference

Torah of Food

Join guest chefs and educators to explore the connection between food and Torah through text study, farm tours, cooking demos, permaculture workshops and lively Shabbat services. All kosher meals are included and are from ethically sourced, farm fresh ingredients.

Click herefor more info and registration. Use discount code “friend” for $50. off weekend fee.

Expand Your Chocolate Horizons

Chocolate Fest at 92Y in New York —may just have you drooling as you taste and chat with some of the world’s most talented tastemakers. Sip a chocolate cocktail, pair cheese with confections, sample rare treats and savor classic French pastries.

Sunday, April 21, 2013 at 7:30 PM

Click here for more information and tickets. Click here for a list of the impressive line-up of producers.

Come for Dinner Y’all

City Grit Southern Style Shabbat Dinner

City Grit is a culinary salon in NoLiTa and brainchild of Sarah Simmons, recently named one of America’s Greatest New Cooks by FOOD AND WINE MAGAZINE.

Time to Sign Up for your Summer CSA

Sport Hill Farm, an organic farm in Easton, CT, has announced that registration is open for their weekly, summer CSA (running early June-Mid October). Pick up will be at Westport’s Wakeman Town Farm, Fridays, 1-7PM.

Seders will be held both nights. The Seder includes 3 courses, a Seder plate, Hagaddah and option to be with a Rabbi holding a communal Seder ($149/person + tax and tip AND $85/child under 10 years old + tax and tip)

Call for reservations. Solo : (212) 833-7800

Prime at the Bentley: (212) 933-9733

The Ultimate Passover Gift Box

Add flavor and laughs to your Seder when you bring along or ship ahead Gefilteria‘s fresh, artisanalGefilte fish, carrot citrus horseradish, sweet beet horseradish (all kosher), a copy of Old Jews Telling Jokes (maybe not so kosher) and a matching apron to humor your host. Click here to order while supply lasts.

Brazilian Cooking Taste and Demo

Leticia Moreinos Schwartz, Brazilian Chef and cookbook author, will demo and share tastes of her Brazilian specialties at a women’s cooking event in Westport, CT. Event will be kosher.

NYC Vegetarian Food Fest

Click here for more info and a full schedule of vendors and activities for kids and adults.

Jewish Iraqi Kubbeh Pop-Up

The After Hours Kubbeh Project is a pop-up serving Jewish Iraqi comfort food in a creative environment. The Kubbeh Project will live for only 3 weeks at Zucker Bakery in NYC’s East Village. Executive Chef Itamar Lewensohn, Cafe 48, Tel Aviv, will be creating new takes on traditional kubbeh.

All meat is kosher and vegetarian options abound. Click here for more info.

Serving dinner beginning at 6 PM at Zucker Bakery, NYC

March 1-21, 2013

Get this Purim Fete Started

Chef Russell Moss is cooking up sweet and savory combos you’ve never dreamt of for this celebration! Think oven roasted tomatoes with cinnamon and jalepeno, for starters.

Nosh, Walk and Learn

This Jewish Cuisine and Culture walk will lead participants to the great culinary landmarks of the Jewish Lower East Side. We’ll be sampling knishes, smoked fish, bialys and pickles that reflect the Jewish immigrant experience in NYC from the early 20thc- 1960’s.

All Under One Roof

Kosher Food and Wine Experience celebrates its seventh annual tasting event. Indulge in noshes from the tri-state’s best kosher restaurants and caterers. Sip on wines and spirits from more than 2oo providers.

Winter Harvest Menu at Kosher Pop-Up

Dan and Yair Lenchner are at it again with their seventh pop up restaurant featuring winter harvest ingredients at their best.

Six courses will be served including pan fried sweetbreads with black truffles, smoked short ribs or seared sea trout, wild mushroom dumplings and more. Top it off with grilled pears graced with coconut milk caramel, kataifi, quince and cranberries.

Watch it all come together while eating in the kitchen at The Foundry, Long Island City.

Date Night Competition

Competitive couples ramp up your creativity and speed as you cook under the watchful eye of The Center for Kosher Culinary Arts‘ master chefs. Bring your game on as you face the market basket you’ll be given. Can you and your partner handle the pressure?

Winners score a $150 gift certificate towards a future class at this kosher culinary school in Brooklyn.

Gefilte in Stores, Finally!

At last! The Gefilteria‘s small batch, sustainable Gefilte loaves, spicy carrot or beethorseradish and bottled kvass products are available in stores around NYC. These old world, traditional Jewish foods have been re-thought and re-created for modern tastes by the dynamic Brooklyn based team. Click here for store locations. Tasting is believing!

Not By Bread Alone

In Not by Bread Alone, the world’s only professional deaf-blind actingcompany takes the audience on a captivating and magical tour of their inner world. As bread is kneaded, formed, and baked on stage, these extraordinary storytellers convey their memories and dreams, mixing reality with fantasy, grandeur with ridicule, in a journey that ignites the senses. Reflecting the daily activity at the company’s own Nalaga’at Center for the Deaf-Blind in Tel Aviv, this unique, immersive experience features a local version of their acclaimed BlackOut Restaurant, operated in complete darkness, and the sign language-only Café Kapish, which will be open 1 hour prior to curtain.

Olio Nuovo Celebration and Tasting

In Italy, olive harvest and crush is cause for celebration.

Enjoy a complimentary tasting flight of just pressed oils at Olivette’s tasting room and shop, Darien, CT. through December 31.

They’ll be sure to walk you through it. You’ll surely love this Italian tradition.

Chinese and a Movie on December 25

Is this your family tradition?

Join other tribe members at 92YTribeca for this movie classic and an all-you-can-eat, sumptuous vegetarian, Kosher buffet provided by Buddha Bodhai.

12:30pm – Doors open
1pm – Back to the Future
3:15pm – Back to the Future Part II
Food from 12:30pm until it is all gone.Both screenings will be on BluRay.

Ticket Price: $25 in advance/$30 at the door. Click here for more info. and tix.

Saugatuck Grain and Grape Champagne Fundraiser

December 22, 3-8 PM

Saugatuck Grain and Grape, Westport, CT, will be donating at least 10% of proceeds from Bubbles, Bubbles and More Bubbles, champagne tasting, to the Sandy Hook School Support Fund.

RSVP on their Facebook page and join neighbors and local merchants. A contribution of $5.,to help boost the proceeds, will be requested at the door.

40 Railroad Place

Westport, CT

(203) 557-9120

“Let’s Brisket!”

“Let’s Brisket”, is scheduled for Tuesday , December 18, 6PM at the Center for Jewish History, NYC

Click here for tix and to see who’s on the panel. You’ll be impressed!

Latkes and Vodkas

Gail Simmons: Latke Sizzle

Moderated by Mitchell Davis

Join culinary expert and “Top Chef” judge Gail Simmons as she shares her personal connection with Jewish cooking in a conversation with the James Beard Foundation’sMitchell Davis. Enjoy a cooking demonstration of favorite sizzling holiday treats, then indulge your inner foodie with international samplings of latkes paired with tasty vodkas.Gail will be signing copies of her new memoir, Talking with My Mouth Full: My Life as a Professional Eater.Tue, Dec 11, 8:15 pm at 92Y. Click here for tix.

Hear the Sizzle

Is your latke making style nouveau or more like Bubby’s?

Mail your favorite latke recipe to info@ediblebrooklyn.com by November 19. The winner will fry ’em up on December 10 at the Fourth Annual Latke Festival at BAM and win a Breville Scraper Mixer Pro Stand.

Give Back During Foodie Fest

Greenmarket Table Class and Lunch

Join Melissa Roberts for a hands-on cooking class highlighting ingredients sourced from the Westport Farmers’ Market. This 3 course Autumnal celebration will incorporate fruits and veggies that may not be on your radar yet. We’ll eat it together, and learn how to navigate the market and take advantage of the season’s bounty. Lunch will be kosher and vegetarian/dairy.

October 25, 11:30-1:30 at Chabad of Westport

Class is being held at 159 Kings Highway North. Click here to register.

Haute Truck Food

Are you hankering to taste dishes that temp you from food trucks you pass each day? Dan and Yair Lenchner are hosting another pop-up kosher event at The Foundry in Long Island City on October 17. They’ll be cooking up selection of haute street food in their kosher catering kitchen with the likes of Israeli Sebich, Indian Meen Mapas, Tunisian potato brik, Mexican fish tacos, Jamaican jerked sea bass and more. Wine, global beer and cocktail selection included. For reservations and more info contact manna@mannacatering.com

Community Plates Fall Ball

Community Plates is hosting a blowout of a party, on October 9, to raise much needed funds for their efforts. Check out their mission to connect surplus food from restaurants and other sources to food-insecure households in CT. Learn more and buy tickets here.

Sukkot Over Manahattan

Just in time for Sukkot, Prime at The Bentley is popping up on the rooftop! A 60 person Sukkah,with 360 degree views of Manhattan on the scenic UES, is Prime’s latest digs. Enjoy the views while indulging in tasty Kosher culinary treats including sushi, crudo offerings and Mediteranean fish straight from the charcoal grill. Open for breakfast, lunch and dinner.

Sample and Savor CT.’s Local Flavor

Celebrate the freshness of CT. farm fresh foods during Farm-To-Chef Week, September 16-22. Click here for list of participating restaurants. Among them are a couple of veg and raw favorites, including Bloodroot and Catch a Healthy Habit Cafe.

Register now for Hazon Food Conference

The Hazon Food Conference explores the intersections of Jewish tradition and contemporary food issues, with the goal of supporting leaders to create healthier and more sustainable communities in the Jewish world and beyond. This annual event brings together passionate people who are working for sustainable food systems in their own lives, communities, nationally and abroad. Come learn and be inspired!

CT Farm Tour At Your Own Pace

The 4th Annual Easton Farm Tour will take place on AUGUST 11, 10-3. Enjoy a self-guided tour to more than 10 farms and enjoy petting zoo, pony rides, tastings, farm stands and pick your own. Celebrate local!

SONO Bakery Owner Shares

SONO Bakery owner, John Barricelli, will share baking secrets, and nibbles at the Westport Arts Center during their Lunch-Escapes series, Wednesday, August 8. The gathering meets on the deck, overlooking the Saugatuck River, 12:30-1:30 and it’s free. Consider buying his beautiful and thorough book, The Sono Company Baking Cookbook, and support your local bakery.

Farm to Table Dinner Tickets for Sale

Area farmers and vendors are donating the goods so that funds may be directed to continue implementing and expanding youth and community programming.

Tix are on sale Friday, August 3 . Hurry! This is one party you will not want to miss.

Hello Out There on the Left Coast!

Herzog Wine Cellars presents another International Food and Wine Event at the winery in Oxnard, CA.

A wide range of extraordinary wines will be paired with the best bites from the on site, highly acclaimed, kosherTierra Sur restaurant. Buy tix for the August 2 event early and let me know how it is!

The Gefilteria in the Old Neighborhood

The Gefilteria will take the Hester Street Fairby storm with their Old World Sampler Plate on July 28 and August 11, 10-6. These “purveyors of boutique gefilte and old world Jewish foods” are about more than just pickles!

Teens Cook Kosher

The Center for Kosher Culinary Arts (CKCA) will be teaching teens to cook, over 5 days in NYC. Session runs August 6-10 and will focus on technique, skill development and deliciousness, culminating in a cook-off to rock the UES. Check out their other offerings, too.

Nuts for this Product

I’m in love with these nut butter products! Jason’s is available in jars and single pack squeezables. They’re perfect for camp lunches and pocketbooks. And more: they’re Kosher, GF, vegan, dairy free, GMO free and delicious. Click here to find them.

Learn to Put “Em Up

Learn about canning and preserving farm fresh veggies on July 14 as Sherri Brooks Vinton, author of PUT “EM UP, conducts 3 hands on workshops. All sessions are at Sport Hill Farm, Easton.

Home Baked Flavor from a Mix

Tribes-A-Dozen has just released a product called: Voila! Hallah Egg Bread Mixes. Three varieties, Traditional, Wholey Wheat and Simply Spelt, will keep your guests guessing how you manage it all while spending the day at the beach. And it’s certified OU, parave.

Lunch offerings by DuSoleil round out the mid-day break by the Saugatuck River. Don’t forget to visit the art gallery, too.

Mark your calendars: June 27, July 11, July 25, August 8, August 22.

You Shop. Westport Farmers’ Market Benefits.

Dutch Herring Season

It’s a short season for New Catch Dutch Herring, the lightly cured, clean and briny treat available at Russ and Daughters in NYC. Down these small fillets with chopped sweet Vidalia onion and Cornichon pickles while imagining the pushcarts that sold them when our grandparents lived in the same neighborhood.

Al Fresco over the Saugatuck River

Chef/Owner John Holzwarth presents plenty of great choices for veg lovers at the Boathouse Restaurant in Westport, CT. Check out this sublime salmon with a medley of beets, pea shoots, radishes, heirloom bean and kumquats. Local and Seasonal whenever possible. The view of the Saugatuck River, from the balcony, can not be beat.

Tour Talk Taste Local Honey

What makes honey taste like sweet and buttery blueberry blossom? Come learn and taste with Marina Marchese, local beekeeper and honey sommelier. Register for “A Taste of East Coast Terroir” at Red Bee Apiary, Weston, CT. on June 10, 1-3. I’ll be there!

Decadent No-Bake Brigadeiro

Brazilian Chef, Leticia Schwartz, will be teaching lucky Macy’s shoppers how to make Brigadeiro on June 7, @ 1 PM, NYC. Indulge in these fudgy chocolate treats while learning about Brazilian cheese bread and Caipirinhas, limey summer cocktails. Click to learn more about Leticia’s class offerings in CT.and NYC and her book, The Brazilian Kitchen: 100 Classic and Contemporary Recipes for the Home Cook.

Technology and Perserverance

There are 600 farms supplying 60% of total Israeli exports in the 112 mile strip of desert between the Dead Sea and the Red Sea. Miracle?More.…

Chocolate Fest and Tasting

Sunday, June 3, 7:30 PM at the 92Y!

Culinary historian, Alexandra Leaf says to expect “long established award winners and newcomers in celebration of the beauty and wonder of chocolate.” Unique pairings with wine and cheese will be offered, also. I’ll be there, for sure. Click here for more info. and tickets.

Real Food, Real Farmers

Westport Farmers’ Market is opening for the season on Thursday, May 24 with an all organic and GMO free line up of farmers, small producers, local chefs and community service events. Meet your neighbors and your farmers as you shop and shmooze!

The World of Jewish Cooking

Join culinary historian Gil Marks and writer and cookbook author, Leah Koenig in conversation about Jewish culinary history, holidays,and what’s cooking in the world of Jewish Foods. Click here for more info and to buy tix for this May 15 event at 92Y.

Ode to Israel’s Locavore

Hanoch Bar Shalom, one of the first and greatest champions of using the freshest local ingredients found in Israel, has died. Read Liel Leibovitz’ beautiful essay about why he was so great.

Soul Food from the Middle East

Syrian chef and author, Jennifer Abadi is teaching a 2 part vegetarian class focusing on the flavor packed regions of the Near and Middle East. Learn to make Syrian yellow squash pie with cucumber yogurt sauce and Turkish yogurt cake with semolina and lemon zest, among many other items. Class begins May 21 at ICE, NYC.

Foodstock at Wesleyan

Wesleyan University is gathering food bloggers and writers for Foodstock on Sat. May 5, 9-5. I’ll schedule around the breakout session called, “From lokshen to lomein: the Jewish love affair with Chinese food”. Presenters at the fest include Dorie Greenspan, Ruth Reichl, Jane Stern, Amy Bloom and other luminaries in the food universe.

Ladino Offers Up Tapas and More

Chef Alexandre Petard has opened Ladino Tapas Bar and Grill in Columbus Circle, NYC. He’s offering Kosher, Latin fusion and waking up the ‘hood with bright flavors drawn from South America.

Can’t Get Enough Basil?

Israeli company, Hishtil, has figured out a way to grow a basil tree that will live approximately five years. No more pining away for fresh basil in the winter. Read it here.

Top 10 Micro-Breweries in Israel

Taste these beers on draft next time you visit your fave bar in Israel.

Jewish Cuisines: The Local and the Global

An outstanding panel of speakers will explore Jewish Cuisines from around the globe, both traditional and contemporary: Tuesday, April 24, 2012 6:00 p.m. at the New School in NYC.

Panelists include: June Feiss Hersh, author of Recipes Remembered: A Celebration of Survival; Michele Scicolone, expert on Italian cuisine and author of 18 cookbooks, including her most recent releases, The Italian Slow Cooker and The French Slow Cooker; Ted Merwin, professor of religion and Judaic studies, Dickinson College; and Naama Shefi, Israeli cuisine specialist and food writer. Val Vinokur, director of Jewish Studies at Eugene Lang College The New School for Liberal Arts, moderates.

For more info click here. Let me know if you are attending so we can meet!

Re-Inventing Seder at Balaboosta

Call to reserve your spot at a celebration of spring and freedom on Saturday, April 7.Three women chefs of different origins: Argentinian, Alex Raij, Mexican, Fany Gerson and Israeli, Einat Admony will join forces and cook a very unique dinner for the 2nd Seder of Passover, Saturday, April 7, 2012 @7:00pm (one seating). Balaboosta, 214 Mulberry St, New York, NY 10012. Call for reservations.Vegetarian options available if you are Kosher Like Me or veg. Notice must be given in advance.

Buy Israeli Goods March 30-April 1

Click here to learn more about where to buy Israeli goods over this weekend. Put your money where your heart is!

“El Bulli: Cooking in Progress”

After speaking on a panel at Westport Writers Workshop last night, I checked out the other speakers’ sites and was delighted to land on Susan Granger‘s incisively written reviews including this mention: “A treat for foodies, Gereon Wetzel’s El Bulli: Cooking in Progress documents a year in the creative life of esteemed, avant-garde Spanish chef Ferran Andria, making culinary magic in the kitchen.”

Be A Critic

Join me, on March 26, 7:30-9 PM, as I present with other reviewers about what it takes to think and write like a critic. Click here for more info. and to register. Hope to see you there!

Purim Spirit Still Fresh In Paris Bakeries

Almost a week after Purim, bakeries in the Marais neighborhood in Paris are still selling delicious hamantaschen. I was tempted by these poppy laden treats in the window of Florence Kahn Bakery, founded in 1932.

Boutique Gefilte Fish

Here’s another example of traditional Jewish foods being re-invented and presented in new and interesting ways. Check it out at www.gefilteria.com

Tumbador Chocolate

Tasted Tumbador hand crafted chocolate from Brooklyn while at the Public Theatre last night. They are rich, delicious and certified kosher, with a non-dairy, vegan selection too. Try the dark chocolate sesame raisin bar….. heaven.

Kosher Wine Tasting Offer

Jdeal is offering Gotham’s Kosher Wine Extravaganza for a great price. Spend Sunday, March 4, 3-6 PM tasting and planning your wine menu for Passover and other eves. Complimentary hors d’oeuvres will keep you from getting shicker if you forget to swish and spit! Check out this great offer.

Recreating Family Recipes

Alina Dizik shared thoughts on reconstructing treasured family recipes at www.wsj.com today. She lends great insights and reminds us that when experimenting with ingredients lists, heirloom recipes were generally uncomplicated and inexpensive to make. How true!

Beautiful and Inspiring Cookbook Re-release

Check out Levana Kirschenbaum’s compilation of recipes for all seasons. Bold flavors, simple ingredients and healthy attitudes come together in this exciting resource. This is a great gift for anyone who appreciates a wide range of multi-cultural recipes.

Does February 14 get you down?

Click link below, for Bon Appetit’s list of 10 mood boosting foods. Among them are some of my faves including dark chocolate, steel-cut oats and wild salmon. Note that they are mostly veg and all kosher…Not a coincidence!

LET’S CONNECT

Hi. I’m Liz and I welcome you to Kosher Like Me.

When I’m not caressing fruits and veggies at my local farmers’ market you’ll likely find me chatting with like-minded eaters, probing the scene in NYC or seeking inspiration in my spice cabinet. Life outside of this blog is all about my family, tasty travel adventures and power walks deep in the CT woods or along the shore.